According to the Mayan calendar, the end of their world is Dec. 21, 2012. However, the scientists see nothing coming up on that date that would be any different than any other day.
But for our group of friends, it is just another excuse to have a party, The End of the World Party!
The theme is whatever you want for your last meal, and it is interesting what our friends will bring. My husband Jim, being the Okie that he is, wants fried chicken. I want an eggplant dish. Jack Stevenson wants to start his last meal with rum raisin ice cream, and we will all help him before the ice cream melts.
Saveur Magazine’s October issue featured 101 Classic Recipes, and one of them was rum raisin ice cream. In the 1980’s it was Haagen-Daz’s ultimate cult flavor. Anyway, the combination of rum and raisins has long elevated all kinds of desserts; you’ll find them together in bread pudding and rice pudding, in dessert sauce, candies and cakes.
Rum Raisin Ice Cream
Makes 1-1/2 quarts
In a small bowl, place: 1 cup raisins 1 cup dark rum Cover with plastic wrap and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tablespoons rum, and set raisins and rum aside. Place in a 4-quart saucepan and whisk until pale yellow and lightened slightly: 6 egg yolks 3/4 cup sugar Add: 2 cups milk 2 cups heavy cream Stir until smooth, heat on medium heat, stirring often, and cook until mixture thickens and coats the back of the spoon, about 10 minutes. Pour through a fine strainer into a large bowls. Whisk in drained raisins, 2 tablespoons reserved rum from soaked raisins and: 1 tablespoon vanilla extract Cover top of custard with plastic wrap so it does not form a skin, refrigerate until chilled. Pour custard into an ice cream maker and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set, at least 4 hours.
Jane Stevenson wants to make her favorite, Crab Louis. Here is a great recipe for Jane’s favorite:
On salad plates make beds of lettuce with: 1 quart crisp, coarsely shredded lettuce Mound on top of lettuce: 1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin) Combine dressing ingredients: 1 cup mayonnaise 1/3 cup ketchup 1/4 cup heavy cream, whipped 2 tablespoon finely chopped green onions 2 tablespoons minced parsley 2 tablespoons minced green bell pepper (optional) (Guest Harold Ohata gets gassy from them) 2 teaspoons lemon juice 1 teaspoon prepared horseradish Pinch salt Spoon dressing over crab, garnish with: 4 tomatoes, quartered 4 hard-cooked eggs, peeled and quartered
Lorna Jeyte loves beef tongue and is bringing that as her dish. My first encounter with tongue is in my Home Economics cooking class in college. Done to perfection, sliced and served with mustard, it is quite good.
Langue De Boeuf — Beef Tongue
Boil for 15 minutes: 1 beef tongue Drain and remove skin. Throw out water and place 3 quarts of fresh water, and: 1 carrot 1 onion 1 stalk celery 1 clove garlic, peeled 1 leek, cleaned of sand and dirt 1 bay leaf 1 teaspoon dried thyme Place tongue on top of vegetables, add salt and pepper to taste, cook for one hour.
Christine Waters love sushi and sashimi and an ahi carpaccio would satisfy her yearning for both dishes.
Slice paper thin: 2 pounds sashimi-grade ahi Line around a pretty round platter, trying not to overlap pieces. In a blender, mix together: 2 tablespoons sun-dried tomatoes in olive oil 1 teaspoon capers, drained 1 teaspoon garlic, minced fine 1/2 teaspoon kosher salt 1 tablespoon basil pesto or chopped fresh basil, mixed with olive oil to form paste 3 dashes hot sauce, or to taste 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Mixture should be thick. Brush the ahi slices with paste, sprinkle with: Freshly grated Parmigiano-Reggiano cheese.
Serve with toasted baguette slices.
Bob Maddux loves butter so his favorite might be something like Oysters Rockefeller.
Fill 4 baking dishes halfway with: Rock salt Shuck over a bowl to catch all liquid coming out of oysters: 24 blue point oysters, chilled Discard the top shell. Loosen the bottom shells with a knife. Nestle 6 shucked oysters into each bed of rock salt, chill.
Melt in a 2 quart saucepan: 1 stick unsalted butter Add: 1/2 cup flour Cook until smooth, about 2 minutes. Add reserved oyster liquid (should be about 1/2 cup).
Cook until thickened to a paste, about 2 minutes. Stir in: 1/2 teaspoon cayenne 12 green onions, minced 4 ribs celery, minced 4 sprigs tarragon, stemmed and minced Salt and pepper to taste Reduce heat to medium-low, cook until vegetables are soft, about one hour. Transfer to food processor, add: 6 tablespoons bread crumbs Process into a smooth paste, about 2 minutes. Heat broiler to high.
Place paste in a pastry bag fitted with 1/2 inch fluted tip. Pipe paste completely over oysters. Broil until paste begins to brown and oysters are just cooked through, about 7 minutes. Garnish each with parsley sprigs.
Hope to see you all tomorrow!